Ginger curry

Ingredients

Ginger 1 large piece (finely cut)
Coriander seeds 100g
Aniseed a pinch
Fenugreek seeds ¼ tsp
Raw rice a pinch
Dry red chillies 6
Green chillies 3 (Julian cut)
Garlic 3 cloves (sliced)
Tamarind in the size of a gooseberry
Jiggery a small piece
Mustard seeds ½ tsp
Curry leaves
Salt to taste

In a pan pour 1ts oil and fry the coriander, aniseeds, fenugreek seeds, raw rice and dry red chillies.

In a mixer bowl grind the fried items coarsely and keep them aside.

In a pan pour 2 tsp oil sauté the ginger and garlic and pour the tamarind water.
When it starts simmering, add the coarsely powdered mix along with salt and stir.
Let the gravy thicken lightly and add the piece of jiggery and let it melt.

Season the curry with mustard seeds.